Carrot Orange Soup
|Leek||1 Small, thinly sliced (White And Some Green)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Parsley sprigs||4 , chopped|
|Carrots||2 Large, sliced|
|Thyme leaves||1 Teaspoon|
|Butter/Rendered chicken fat||2 Tablespoon|
|Chicken stock||4 Cup (64 tbs)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Sour cream||3 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Minced parsley||1 Tablespoon|
Lightly brown leek, onion, parsley, carrots and thyme in butter.
Add stock, bring to gentle boil, cover, lower heat and simmer 20 minutes or until carrots are soft.
Puree and reheat with orange juice, sour cream and seasonings.
Adjust to taste and garnish with dollops of sour cream and minced parsley.